Grilled snapper with chermoula

Serves: 4
Time to make: 25 mins , plus 20 mins marinating

Ingredients

4 x 150g snapper or tarakihi fillets
1 cup cousous
1 red, yellow or green chargrilled capsicum
Chermoula paste
3 cloves garlic
1 pinch salt
1 small onion, diced
1 small bunch fresh coriandercilantroX, chopped
1 teaspoon paprika
1 small bunch fresh parsley, chopped
½ teaspoon chilli powder
½ teaspoon cumin
5 tablespoons olive oil
juice of 1 lemon

Instructions

1 Combine all chermoula ingredients and make into a paste using a food processor or mortar and pestle. Rub fillets with paste and marinate for 20 minutes (keep 2 teaspoons paste aside for couscous). Grill on direct heat for approximately 9–10 minutes.

2 Cook couscous by adding an equal amount of boiling liquid such as water or stock to couscous. Cover and leave for 5 minutes. Remove cover and fluff with fork.

3 Mix in the 2 reserved teaspoons of paste and chargrilled capsicum. Serve snapper on couscous with a side salad.

Recipe kindly provided by Raymond van Rijk at Gourmet BBQ: www.bbqgourmet.co.nz

Nutrition Info (per serve)

Kilojoules 1975kJ

Calories 471cal

Protein 37g

Total fat 23g

–Saturated fat 4g

Carbohydrates 30g

–Sugars 3g

Dietary fibre 4g

Sodium 410mg

Calcium 70mg

Iron 2.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

Save to favs

Subscribe now in to enjoy this feature

See favs PRINT